German Sable Cookies Recipes

23 GERMAN COOKIES WE CAN'T LIVE WITHOUT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a German treat in 30 minutes or less!

GERMAN SABLE COOKIES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, sugar, and 1/2 teaspoon salt until creamy. Using a rubber spatula, work hard-boiled egg yolks through a fine sieve and add to the mixer; mix until well incorporated. Add flour and vanilla and continue mixing until well combined, 2 to 3 minutes, scraping down the sides of the bowl as needed.
• Wrap dough with plastic wrap and refrigerate until chilled.
• On a lightly floured surface, roll out dough 1/2 inch thick. Transfer to a baking sheet and refrigerate until chilled. Cut dough into 3-by-1/4-inch-wide strips and transfer to a baking sheet lined with parchment paper or a nonstick baking mat. In a small bowl, mix together egg, yolk, and pinch of salt. Brush each strip with egg mixture, and garnish if desired. Freeze until firm, about 15 minutes.
• Preheat oven to 375 degrees. Transfer baking sheet to oven and bake until lightly golden, about 12 minutes.

POILâNE'S CORN SABLéS

Steps:

• In a large bowl, working with a mixer on medium speed, beat the sugar, egg and egg yolk until pale and creamy, about 2 minutes. Add the butter, and beat until well blended, about 2 minutes. Add the corn flour and all-purpose flour to a medium bowl, and whisk until combined. Reduce the mixer speed to low, add the flour mixture and mix until just incorporated.
• Lightly flour a work surface, and turn the dough out onto it. Divide the dough in half, and shape into 2 discs. Wrap in plastic, and refrigerate for 30 minutes. (The dough can be frozen for up to 3 months; thaw for at least 3 hours at room temperature before rolling.)
• Line two baking sheets with parchment paper.
• Lightly flour a work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough out 1/4-inch thick, reflouring the surface and pin as needed. Cut out 2-inch rounds, and place 1/2 inch apart on the baking sheets. Gather the scraps, reroll and cut out more cookies. Refrigerate the cookies on the baking sheets for 30 minutes before baking. (Alternatively, you can stack the cut-out rounds between sheets of parchment or wax paper, cover and refrigerate; place on baking sheets when you're ready to bake the cookies.)
• Position racks in the upper and lower thirds of the oven, and heat to 350 degrees. Bake the cookies until the centers are set and the edges are very lightly browned, 17 to 19 minutes. Rotate the pans from top to bottom and front to back halfway through the baking time. Immediately transfer the cookies to a wire rack, and let cool completely. Store the cookies in an airtight container for up to 1 week.

GERMAN SAND COOKIES - HEIDESAND

Steps:

• Beat butter until light and fluffy using an electric mixer.
• Measure out just 125 grams of the granulated sugar and add to the butter, mixing well.
• Using a spoon, stir in the ground nuts, the flour, and 1 envelope of vanilla sugar (if you use the mixer now, you may toughen the dough).
• Form dough into two logs and wrap well in waxed paper; let chill until firm, at least 2 hours.
• Preheat oven to 150 C.
• Have ready baking sheets lined with parchment paper (or greased).
• Slice off rounds of dough, about 1 cm thick, and place onto baking sheets.
• Bake in the center of the oven approximately 20 minutes per batch (they will be fairly light in color when ready).
• While the cookies are baking, mix together the remaining 45 grams of granulated sugar and the remaining envelope of vanilla sugar and place in a bowl.
• When you pull the cookies out of the oven,give them a few seconds to cool enough to handle, then gently drop the warm cookies one at a time into the sugar mixture to coat, then let them cool completely.
• They should be covered in the sugar mixture on all sides.

SPICED GERMAN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour, baking powder, spices and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Decorate tops with almonds, pressing to adhere., Bake 9-11 minutes or until light brown. Remove from pans to wire racks to cool.

SAVORY SAGE-PARMESAN SABLES

Steps:

• Cream the butter. You can use your stand mixer with the paddle attachment or a hand held mixer. Add the Parmesan, sage, salt and pepper and mix well. Add the flour and combine until large crumbs form. About 1 minute.
• On a floured wooden board roll the dough into a 9 inch long log. Wrap the log in plastic or foil and rest in the fridge for at least 30 minutes.
• Preheat the oven on Convection 350°F Line a baking sheet with a silicon pad or parchment paper.
• Cut the log in 24 equal slices that are 3/8 inch of thickness. Use a very sharp small kitchen knife.
• Bake for 18 to 20 minutes or until very lightly browned. Rotate the pan once during the baking time.
• Cool the shortbread and serve at room temperature. I served mine with olives and a good red wine.
• Enjoy!